Jamie s Food Tube The Pasta Book

  • Auteur: Gennaro Contaldo
  • ISBN: 1405921102
  • Date de sortie: 2015-07-02
  • Collection: Penguin UK
  • Total Download: 2724
  • Total Read: 9330

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Jamie Oliver's Food Tube presents The Pasta Book, jam-packed with simple, seasonal recipes, plus all the need-to-know basics from Jamie's own Italian mentor, chef Gennaro Contaldo. 'Enjoy this pocket-sized cookbook, full of incredible, achievable pasta recipes, from the very basics to kick-ass dishes for any night of the week. Buon appetite!' - Jamie Oliver Whatever your ability in the kitchen, pasta is often a staple mid-week supper. This book will help to re-vamp your repertoire. It's full of delicious, simple, seasonal recipes such as: - Wild Rocket & Pecorino Orecchiette - Summer Vegetable Cappellacci - Autumnal Wild Mushroom Tagliatelle - Wintery Game Ragu - Gennaro's take on classic favourites such as Carbonara and Bolognese. If you really want to be adventurous, there is always the option to learn about making pasta from scratch, but the recipes are equally tasty with dried pasta.

Pasta

  • Auteur: Theo Randall
  • ISBN: 1448118638
  • Date de sortie: 2012-02-29
  • Collection: Random House
  • Total Download: 7352
  • Total Read: 5815

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This friendly, accessible and stylish cookbook from a master chef will prove indispensable for all who love unfussy yet utterly delicious food. Simplicity is the keynote in this handsome recipe book, imbued with the flavours of the Italian countryside. For too long the ingredient in the store cupboard brought out for last minute dinner emergencies, pasta - inexpensive, ever versatile and often underestimated - lends itself to hundreds of fresh and different creations, especially when handled by the truly talented Theo Randall. He believes that the best pastas are the simplest: a plate of tagliatelle with butter and Parmesan can be just as magnificent as a ravioli stuffed with sweet potato and fennel. In Pasta Theo Randall brings us a mouthwatering collection of 110 recipes, all within the reach of the keen cook. Using a mix of fresh and dried pasta and the freshest ingredients according to the season, Theo presents a wide variety of dishes, many achievable in minutes. From Taglierini with Peas, Prosciutto and Parmesan to Linguine with Pesto, Potato and Green Beans, to Pansotti with Sheep's Ricotta and Walnut Pesto, and Cappaletti with Slow Cooked Veal and Pancetta there is a dish to please everyone. Pasta is destined to become a kitchen classic.

Pasta

  • Auteur: Jean Paré
  • ISBN: 9780969332220
  • Date de sortie: 1990
  • Collection: Company's Coming Publishing Limited
  • Total Download: 6627
  • Total Read: 2024

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Whether planning ahead or deciding on the spur of the moment, when company's coming--choose pasta! This cookbook features hot dishes as well as cold, contemporary, and fanciful selections.

Pasta

  • Auteur: Jeni Wright
  • ISBN: 9780754811060
  • Date de sortie: 2002
  • Collection: Lorenz Books
  • Total Download: 2840
  • Total Read: 2415

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Over 65 inspirational rcipes the best of contemporary Italilan cooking.

Pasta

  • Auteur: Melissa Clark
  • ISBN: 9780836251159
  • Date de sortie: 1997
  • Collection: Andrews McMeel Pub
  • Total Download: 3936
  • Total Read: 6956

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Illustrated with original color photographs, a gourmet cookbook offers both conventional and innovative recipes for pasta dishes, including Classic Meat and Tomato Ragu, Eggplant and Roasted Tomato Lasagne, and Grilled Vegetable Pasta Salad.

Pasta

  • Auteur: Silvano Serventi
  • ISBN: 0231519443
  • Date de sortie: 2013-08-13
  • Collection: Columbia University Press
  • Total Download: 9852
  • Total Read: 4143

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Exploding the myth that Marco Polo discovered pasta in China and brought it back to Italy, this volume shows that pasta has existed in various forms throughout Middle Eastern, Asian, and even North African culinary cultures long before its appearance in the West.

Pasta and Semolina Technology

  • Auteur: Ron Kill
  • ISBN: 0470999365
  • Date de sortie: 2008-04-15
  • Collection: John Wiley & Sons
  • Total Download: 8898
  • Total Read: 5898

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Over the last few years the technologies employed in the production of dry pasta and semolina have changed dramatically. This highly practical book examines these changes and gives commercially relevant information to the reader in the areas of durum wheat, semolina production, pasta mixing and extrusion, shape design and quality assurance. Written principally for food technologists working with pasta as an end product or as an ingredient, this book is also an essential reference source for academic, research and teaching institutions.
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